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Thursday, 20 December 2012

Leek and Potato Soup with Tuscan Sunset Rub

Recipe Title:  Leek & Potato Soup using Tuscan Sunset Rub

By: Miriam Borys

Yield – 2 servings

2 tbsp.            extra virgin olive oil
1 tbsp.             butter
½                      onion
2                      garlic cloves
1 cup                leeks
1                      celery stalk
1                      carrot
2 tbsp.            cilantro
Sprig thyme    (remove thyme before serving and discard)
4 cups             stock ( chicken or vegetable)
1                      potato
½ tsp.              Tuscan Sunset Rub from
1                      bouillon cube for flavor

1    In a sauté pan sauté onions, garlic, leeks, in butter and extra virgin olive oil.
.    Add diced and washed leeks, carrots, celery, and cilantro.
    Add thyme, chicken stock, dried herbs, and diced potato.
    Add bouillon cube if desired.
    Bring to a boil and reduce heat and simmer for 25 minutes.
   Serve hot.
   This recipe duplicates very well. If too thick add 1 cup of water and simmer.
    Garnish with fresh cilantro.

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